Lucinda's Bread-and-Butter Pickles
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
4 lbs (10-12 small) cucumbers, washed, pared, and cubed
4 medium onions, washed, peeled, and sliced
1/4 cp salt
1 1/2 cps (packed) brown sugar
1 pt cider vinegar
2 (three-inch) sticks cinnamon, broken
1 tsp whole allspice
1 tsp white mustard seeds
1/2 tsp turmeric
1/2 tsp celery seeds
1/8 tsp cayenne
1 - Place cucumbers and onions in layers in separate glass or earthenwre bowls,
each layer sprinkled generously with salt.
2 - Cover and let stand overnight.
3 - In the morning, drain vegetables, rinse well with cod water and drain thoroughly.
4 - Combine cucmbers and onions.
5 - Dissolve sugar in vinegar in a 3-qt agate or enamel kettle.
6 - Tie cinnamon and allspice together in a small cheesecloth bag.
7 - Add to hot vinegar.
8 - Boil 1 to 2 minutes.
9 - Stir in remaining ingredients.
10 - Add drained cucumbers and onions; let scald thoroughly in hot vinegar, 25 to 30 minutes,
over very low heqt, but do not boil.
11 - Remove spice bag.
12 - Spoon pickle into hot sterile glass jars; seal at once. 13 - Let stand a few weeks before using. 14 - Makes 2 pints.